Olive OilFried Egg with Roasted Asparagus and Parmesan
- 1 1/2 pounds large asparagus
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup thickly sliced spring onions or leeks, white and pale green parts only
- 4 large eggs, at room temperature
- 2 tablespoons freshly grated Parmesan cheese
- Preheat the oven to 400F.
- Snap off the woody ends of the asparagus.
- Arrange the spears on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper.
- Toss with your hands to coat the asparagus evenly with oil and seasonings, then rearrange in a single layer with tips pointing in the same direction.
- Roast in the middle of the oven until tender, about 15 minutes.
- Heat 1 tablespoon olive oil in a small skillet over high heat.
- Add the onions and a pinch of salt.
- Cook, stirring to prevent browning, until wilted, about 2 minutes.
- Set aside.
- About 1 minute before the asparagus is done, heat the remaining 3 tablespoons olive oil in a small nonstick skillet over high heat.
- When the oil is hot, crack an egg into a small bowl, then slide the egg into the hot oil.
- The egg white will immediately puff and sputter, so be careful.
- After about 30 seconds, remove the pan from the heat and spoon the hot oil over the egg to firm the white and film the yolk.
- Season with salt and pepper.
- Divide the hot asparagus among 4 warm plates.
- Top one of the portions with the fried egg, lifting it out of the oil with a slotted spatula.
- Return the skillet to high heat and repeat with the remaining eggs; you should not need additional oil.
- Garnish each portion with some of the sauteed onions and Parmesan, dividing them evenly.
- Serve immediately.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another young and brisk white wine.
asparagus, extravirgin olive oil, kosher salt, onions, eggs, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/olive-oil-fried-egg-with-roasted-asparagus-and-parmesan-388166 (may not work)